Name: Mary Berry Honeycomb Ice Cream Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 6 h
Ingredients: 150g caster sugar; 4 tbsp golden syrup; 1.5 tsp bicarbonate of soda; 300ml double cream, chilled; 150ml whole milk; 4 large egg yolks; 100g caster sugar; 1 tsp vanilla extract; 150ml double cream, for whipping; a pinch of fine sea salt

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Mary Berry Honeycomb Ice Cream is a no-churn frozen dessert with a rich, golden custard base threaded through with crunchy amber shards of homemade honeycomb. Each scoop carries a deep, buttery toffee flavour, and the honeycomb pieces melt slowly against the cold cream, creating pockets of caramel sweetness throughout. The overall texture is smooth and dense, closer to a classic gelato than a light whipped ice cream.

This recipe requires no ice cream machine and no constant stirring during freezing, making it very manageable for home cooks. The honeycomb is made on the hob in a single pan, and the whole dessert sets overnight in the freezer with very little hands-on effort. It suits a summer lunch party just as well as a casual weeknight pudding. From start to finish, including chilling time, it is ready in around 6 hours, with just 35 minutes of active preparation.

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Ingredients

For the Honeycomb

150g caster sugar

4 tbsp golden syrup

1½ tsp bicarbonate of soda

For the Ice Cream Base

300ml double cream, chilled

150ml whole milk

4 large egg yolks

100g caster sugar

1 tsp vanilla extract

To Finish

150ml double cream, for whipping

A pinch of fine sea salt

How to Make Mary Berry Honeycomb Ice Cream

01
Prepare the tin and line a tray:
Grease and line a large baking tray with non-stick baking paper, then set it on a heatproof surface near the hob. Line a 900ml loaf tin with two layers of cling film, leaving plenty of overhang on all sides so the set ice cream can be lifted out cleanly.
02
Make the honeycomb:
Place the 150g caster sugar and 4 tbsp golden syrup in a deep, heavy-based saucepan. Set over a medium heat and stir just until the sugar dissolves, then stop stirring and let the mixture bubble steadily until it turns a deep amber colour, about 4 to 5 minutes. Remove from the heat immediately, tip in the 1½ tsp bicarbonate of soda, and whisk quickly for a few seconds. The mixture will foam dramatically, so keep your hands clear, then pour the foaming caramel onto the lined baking tray without spreading it. Leave to cool and harden completely, at least 20 minutes.
03
Make the custard base:
Warm the 150ml whole milk in a saucepan over a low heat until it just begins to steam, then remove from the heat. In a heatproof bowl, whisk together the 4 egg yolks and 100g caster sugar until the mixture turns pale and slightly thick. Pour the warm milk gradually into the yolk mixture, whisking continuously, then return everything to the saucepan. Cook over a gentle heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and holds a clear line when a finger is drawn across it. This gentle approach prevents the eggs from scrambling. Remove from the heat, stir in the vanilla extract and a pinch of sea salt, then pour into a clean bowl and cover the surface directly with cling film to prevent a skin forming. Leave to cool to room temperature, then refrigerate until completely cold, at least 1 hour.
04
Whip the cream and combine:
Pour the 300ml chilled double cream into a large bowl and whip to soft, billowing peaks. Do not overwhip, as the cream should still fall gently from the whisk rather than hold a stiff shape. Using a large metal spoon, fold the cold custard into the whipped cream in three additions, working gently to keep as much air in the mixture as possible.
05
Break the honeycomb and fold through:
Once the honeycomb is fully set and brittle, break it into pieces of varying sizes. Some should be quite small and some a little larger, so each spoonful offers a different textural experience. Reserve a small handful of pieces for decoration, then fold the rest through the ice cream mixture. Folding rather than stirring keeps the shards intact and evenly distributed rather than crushed.
06
Freeze the ice cream:
Pour the mixture into the prepared loaf tin and smooth the surface with the back of a spoon. Fold the cling film overhang loosely over the top and transfer to the freezer. Freeze for a minimum of 5 hours, or overnight, until completely solid throughout.
07
Serve and finish:
Remove the ice cream from the freezer 8 to 10 minutes before serving and let it soften slightly at room temperature. Lift it from the tin using the cling film overhang and place onto a chilled board or serving plate. Whip the remaining 150ml double cream to soft peaks and spoon it over the top, then scatter the reserved honeycomb pieces across the surface for a golden, crunchy finish. Slice with a knife dipped briefly in warm water for clean, neat portions.

Tips for the Best Mary Berry Honeycomb Ice Cream

01 Why has my honeycomb come out sticky and soft instead of crisp and brittle?

The sugar did not reach a high enough temperature before the bicarbonate of soda was added. The caramel needs to be a true deep amber before you remove it from the heat. If it looks pale golden, give it another minute or two, watching carefully to avoid burning.

02 Why does my ice cream have large, icy crystals running through it?

Ice crystals form when the mixture is not cold enough before going into the freezer, or when the cream was not whipped to soft peaks before folding in the custard. Make sure the custard is thoroughly chilled and the cream is properly aerated before combining.

03 Why has my custard curdled and turned grainy on the hob?

The heat was too high, causing the egg yolks to scramble. If this happens, immediately remove the pan from the heat and strain the custard through a fine sieve to remove any cooked egg pieces. Next time, cook over a very gentle heat and stir constantly without stopping.

04 Why has the honeycomb dissolved and disappeared inside the ice cream after freezing?

The honeycomb was added to the mixture while it still contained too much moisture, or the pieces were folded in too early. Ensure the honeycomb is fully set and snapped into dry, brittle shards before folding in, and work quickly so it does not begin to dissolve in the cream.

05 Why is the ice cream too hard to scoop straight from the freezer?

All homemade ice cream without commercial stabilisers sets harder than shop-bought versions. Allow the tin to sit at room temperature for 8 to 10 minutes before scooping. Dipping the spoon in warm water between scoops also helps produce neat, clean portions.

Serving Suggestions

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Serve in chilled glass coupes with a drizzle of warm salted caramel sauce poured over each scoop at the table.

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Pair alongside a wedge of warm dark chocolate brownie for a contrast of temperatures and textures.

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Sandwich between two thin, crisp waffle cones for a handheld dessert at a summer garden party.

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Spoon into small ramekins and top with a few extra shards of honeycomb and a light dusting of cocoa powder for a dinner party plated dessert.

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Serve alongside a pot of strong builder’s tea for a very British afternoon treat when guests arrive on a hot day.

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Storage

Not Suitable

Room Temperature

This ice cream must not be stored at room temperature. It should return to the freezer promptly within 10 minutes of serving to maintain its texture and food safety.

Up to 1 Day

Refrigerator

If needed, the unbaked custard base can be kept covered in the refrigerator for up to one day before whipping and freezing. Do not store the finished ice cream in the fridge, as it will melt and lose its structure. Bring the custard to a cool room temperature briefly before combining with the whipped cream.

Up to 6 Weeks

Freezer

Cover the surface of the ice cream directly with cling film, then wrap the entire tin in a layer of foil before returning it to the freezer. It keeps well for up to 6 weeks. To serve from frozen, leave the tin at room temperature for 8 to 10 minutes before scooping, as it firms considerably during longer storage.

Nutrition

Calories

390

kcal per serving

42g

Carbohydrates

Protein

23g

Fat

14g

Saturated Fat

95mg

Sodium

Nutrition values are estimates only and will vary depending on the exact ingredients and brands used, as well as the size of individual servings.

FAQs

01 Can I use condensed milk instead of making a custard base from scratch?

Yes. Replacing the egg yolk custard with a 397g tin of sweetened condensed milk whisked together with 600ml of whipped double cream gives a simpler, very creamy result. The texture will be slightly denser and sweeter, with a little less of the classic custard flavour, but it works well and cuts the preparation time considerably.

02 Can I make this Mary Berry Honeycomb Ice Cream recipe ahead of time for a party?

This dessert is ideal for making ahead. The ice cream can be prepared up to six weeks in advance and kept well wrapped in the freezer. Make the honeycomb topping on the day of serving so it stays crisp and does not absorb moisture from the frozen base.

03 Can I use shop-bought honeycomb or Crunchie bars instead of making honeycomb at home?

Shop-bought Crunchie bars work as a quick alternative. Break them into pieces and fold in just before freezing. The chocolate coating on the bar will melt slightly into the ice cream, adding a faint chocolate flavour. Remove as much chocolate as possible if you prefer a purer honeycomb taste.

04 What size loaf tin works best for this recipe?

A standard 900ml (2lb) loaf tin is ideal and gives six generous slices. A slightly smaller tin will produce a taller, thicker slab of ice cream, which slices neatly. Avoid a very large, shallow tin, as the ice cream will freeze unevenly and the honeycomb shards may sink to the bottom.

05 Is this honeycomb ice cream suitable for a gluten-free diet?

The recipe as written contains no wheat flour or gluten-containing ingredients, making it naturally suitable for those following a gluten-free diet. However, always check the labels on golden syrup and any shop-bought honeycomb additions, as some brands are produced in facilities that handle gluten.

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Conclusion

This Mary Berry Honeycomb Ice Cream recipe brings together a silky, egg-rich custard base with brittle, caramel-scented honeycomb pieces in a dessert that requires no specialist equipment and very little active effort. The result is a freezer pudding with real depth of flavour, one that holds its own at a dinner party but is straightforward enough to prepare on any occasion. The recipe makes approximately 6 generous servings from a standard 900ml loaf tin, with easy-to-scale quantities if a larger batch is needed.

Give it a try, leave a comment below with how it turned out, and share the recipe with anyone who loves a proper British frozen pudding. For something equally indulgent to bake, you might also enjoy the Mary Berry Gluten Free Chocolate Cake Recipe, a rich, deeply chocolatey bake that suits those avoiding gluten without compromising on flavour.